Fast Recipes

Roast lamb racks with mashed peas

Australian Gourmet Traveller quick spring recipe for roast lamb racks with mashed peas.

  • Serves 2
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Roast lamb racks with mashed peas
Roast lamb racks with mashed peas

If you can get your hands on fresh peas straight from the garden, use them in place of frozen ones.


  • 2 tbsp olive oil
  • 1 lamb rack (8 cutlets), French trimmed, brought to room temperature
  • 400 ml veal or lamb stock
  • 1 tsp raw caster sugar
  • 1 garlic clove, thinly sliced
  • 2 tsp small rosemary sprigs
Mashed peas
  • 400 gm frozen peas, defrosted
  • 80 gm butter, softened


  • 1
    Combine stock and sugar in a small saucepan. Bring to the boil over high heat and cook until reduced to a sauce consistency (20-25 minutes).
  • 2
    Meanwhile, heat half the olive oil in an ovenproof frying pan over medium-high heat, add lamb and cook, turning once, until golden (3-4 minutes each side). Transfer to oven and roast until cooked pink (12-14 minutes). Remove from oven, cover with foil and stand to rest (5 minutes), then slice into 4 servings.
  • 3
    Meanwhile, for mashed peas, cook peas in a saucepan of boiling salted water until tender (1-2 minutes). Drain, return to saucepan, add butter, then coarsely mash. Season to taste.
  • 4
    Meanwhile, fry garlic and rosemary in remaining olive oil in a small frying pan over medium heat, stirring continuously until golden (1-2 minutes). Serve lamb rack and mashed peas scattered with rosemary and garlic with sauce drizzled over.


This recipe is from the September 2009 issue of Australian Gourmet Traveller.